Fermented Daikon Radishes
Celebrating daikon radishes... the superfood known for its gentle flavor, low (low!) calorie count and immense benefits. If you are not including this white fleshed radish in your diet, it's time to hit the market. With plentiful enzymes to target our digestion of starches and fats ─ along with cancer fighting phyto-nutrients ─ each mouthful also packs potassium, phosphorous, and vitamin C. Even the seed extract is a potent immunity booster. So, get cracking on this satisfying dish!
- 3 lbs daikon radish, peeled and grated 1
- 1 tbs celtic sea salt
- 4 tbs whey (or 1 tbs salt)
Place all ingredients in a bowl; mix well and pummel with a wooden pounder or meat hammer to release juices. Transfer radish mixture to a quart-sized, wide-mouth mason jar and press down lightly until juices rise to the top of mixture. Top of radish mixture should be at least one inch below top of jar. Cover tightly and store at room temperature for 72 hours before transferring to cold storage. Savory!
Be sure to read my blog about fermented foods ─ and a big shout-out to Miller's Organic Farm (where I purchase all my fermented veges!); they can be reached at (717) 556-0672. More details on blog.
Makes one quart